Thai Tofu Triangles With Coconut Peanut Sauce

I found a recipe for Thai Tofu Triangles, and it was pretty good, but there were a few things that I felt needed changing, so this is my updated and improved version. It is very very yummy. As I dished it out all I could think was...My kids are so spoiled! It is a very beautiful and impressive dish to look at and it had some bold flavors. One of the things that make this dish so versatile is the ability to use either fresh or frozen veggies. If you have fresh...great! But it is really nice to just throw some frozen veggies in a pan and add the sauce and tofu to some rice...bam...done. The one disagreeable aspect of this recipe is that it requires multiple pans. The tofu, rice, sauce and veggies all require their own pan. In the end I think it is worth it because the end product is so good.

Thai Tofu Triangles

2-4 cups of chopped mixed veggies
 (we used Trader Joe's Harvest Blend, extra pepper strips, snow peas and broccoli)
1 block firm tofu
2 tbsp veggie oil
3 cloves garlic minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground pepper
1 tbsp finely chopped ginger root
1 medium onion finely diced
1 tbsp siracha chili sauce
1/3 cup peanut butter
1/2 cup coconut milk
1 lime juiced
1 1/2 tsp soy sauce (or Braggs Liquid Aminos for GF)
1 tbsp red Thai curry paste

1. Prepare the tofu: Cut the tofu into slices and then into triangles and pat dry with a paper towel. Mix together the oil, garlic, cumin, coriander, pepper & ginger. Combine the marinade with the tofu in either a storage container or zip-top bag. Seal the container and shake to evenly coat the tofu. Let the tofu stand in the marinade for at least 20 min. You can do this ahead of time and leave it in the fridge. The longer it sits the stronger it will taste.

2. Prepare your veggies while you make your sauce and saute the tofu. I sauteed mine in a wok with some water, salt and pepper to start. Heat a skillet over medium heat. When it is good and hot add your tofu. Cook about 7 minutes on each side or until the tofu is golden brown and crispy.

3. While your veggies and tofu are cooking make the coconut peanut sauce: In a medium sauce pan saute the onions in a tbsp of water with a pinch of salt until they are translucent. Add the peanut butter, coconut milk, siracha, lime juice, soy sauce and curry paste and whisk to combine. Simmer the sauce for 5-8 minutes. If you feel your sauce is getting too thick, thin it out with some water.

4. Serve veggies and tofu over rice or quinoa topped with sauce.